Measures of Knowledge and Attitudes

Nutrition-related knowledge can range from an understanding of the
chemical structure of nutrients to knowledge of low-fat cooking
methods. Rogers (1983) identified three types of knowledge: (1)
awareness (say, of diet-disease relationships), (2) knowledge of principles
(e.g., cholesterol is found in animal foods only), and (3) howto
knowledge (e.g., how to select foods with less fat or how to read a
food label accurately).

Attitudes can also play an important role in shaping behavior.
Attitudes frequently assessed by nutrition surveys include belief in the
relationship of diet and health, the importance of nutrition compared
with other food attributes (taste, etc.), the importance of following specific
dietary guidelines, and perceived barriers to dietary change.